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Wednesday, September 15, 2010

Mexican Stuffed Mushrooms

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This was the second appetizer I made for my birthday party and one that I cannot wait to make again! Stuffed mushrooms have always been a favorite of mine, and I can't get over how good this Mexican version was. I made the filling a few hours before the party and then baked these just before people arrived so they could be served hot. I can't say enough good things about them--make them for your next party or as a side to your next Mexican meal and you'll see what I mean!

Help me out...what other stuffed mushroom recipes do you have? I have a serious mushroom love!

Mexican Stuffed Mushrooms
adapted from Our Life in Food

-20-25 large button mushrooms
-olive oil
-approximately 2-3 inches of a zucchini, finely chopped
-1/2 small vidalia onion, finely chopped
-1/2 red bell pepper, finely popped
-2 cloves of garlic, minced
-1 tsp chili powder
-1 tsp cumin
-1/2 tsp salt
-1/2 cup shredded Mexican cheese

1. Clean the mushrooms. Remove and finely chop the stems.
2. In a small saute pan, add a drizzle of olive oil. Add chopped mushrooms stems, onion, bell pepper, zucchini, and saute for 4-5 minutes until vegetables are soft. Add minced garlic and saute for an additional 30 seconds.
3. Season with chili powder, cumin, and salt. Remove from heat and stir in the cheese until melted.
4. Stuff each mushroom with filling. Place cap-side down in a baking dish. If desired, sprinkle with additional cheese. Bake at 400F for 20-25 minutes.

and one more birthday party picture, featuring the awesome ice cream cake my sister made me!